Ingredients for Tea Smoked Chicken
- Salt
- Szechuan Peppercorns
- 1 whole chicken (approx. 3-4 lbs), cut into 8 pieces
- Black Tea Leaves
- Brown Sugar
- Sesame Oil
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How to Make Tea Smoked Chicken
- Marinate chicken (see ingredient list for marinade details) for at least 4 hours, or preferably overnight, in the refrigerator.
- Prepare your wok for smoking: Add tea leaves and wood chips to the bottom of the wok.
- Steam the chicken: Place a steamer rack inside the wok above the tea leaves and wood chips. Add water to the wok, ensuring it doesn't touch the steamer rack. Place the marinated chicken on the rack and steam for 30 minutes.
- Begin smoking: Once the steaming is complete, cover the wok with a lid and allow the tea and wood chips to smolder, creating smoke. Adjust the heat as necessary to maintain a consistent, gentle smoke for 45 minutes. This step may require adjustments depending on your wok and stove.
- Check for doneness: After 45 minutes, check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C). If not, continue smoking until it reaches the desired temperature.
- Rest and serve: Remove the chicken from the wok and let it rest for 10 minutes before carving and serving. Enjoy hot or cold!
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
70g
Fat
59g
Carbs
5g
